stir-fried kale

Stir-Fried Kale, Seaweed and Shitaki Recipe

Stir-Fried Kale is delicious

Especially paired as it is here with so many wonderful Asian Ingredients.

I bet you don’t always know what to make of – let alone with – those masses of leaves and  roots piled demurely at every ethnic food market display you pass hurriedly on your way to and from work: kale, mustard greens, turnip greens, collard greens and whatnot. But, the good news is there are plenty of ways you can use them, beside stir-fried kale and other greens. They cost pennies, taste delicious and deliciously spicy at no caloric cost, are veritable nutritional powerhouses and are a snap to prepare. In short, they are every bit as fascinating as they are tasty!

Seaweed (the whole gamut: Hijiki, arame, wakame, nori, kelp etc…) is easy to find in health food stores, and is all you need to turn this simple stir-fried kale dish into an incredibly nourishing main course.



  • 1/3 cup hijiki (health food stores)
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame oil
  • 1 bunch kale, leaves only, sliced very thin
  • 1 bunch mustard greens, leaves only, sliced very thin
  • 1 large carrot, grated
  • 1 pound shitaki caps, sliced
  • 3-4 tablespoons soy sauce
  • Bottled hot sauce to taste


Soak the seaweed in hot water to cover and set aside while you make the rest of the dish

Heat both oils in a large skillet. Add all the leaves and stir fry until wilted. Add the carrot and mushrooms and stir fry 2-3 more minutes, until all liquids evaporate. Stir in the soy sauce, hot sauce and reserved seaweed, and cook just one more minute, until heated through.

Serve hot or at room temperature, alone or tossed into rice or soba noodles, or with your favorite grain.

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